4 eggs (can sub 4 tablespoons applesauce for vegan)
1 2/3 cup sugar
1 cup vegetable oil
2 cups cooked pumpkin or 1 16-ounce can
2 cups flour (I use gluten-free)
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt

In mixing bowl, beat eggs with fork. Add remaining ingredients and pour into greased 9 x 13 baking pan.

Bake at 350 degrees for 25-30 minutes. Let cool in pan. Frost, if desired.

Frosting suggestion 1: Cream Cheese Frosting

1 3-ounce package cream cheese, softened
1/2 cup butter
1 teaspoon vanilla
2 cups powdered sugar

Combine all ingredients, and beat until smooth. Frost cooled bars while in pan.

Frosting suggestion 2: Chocolate Frosting

6 ounces bittersweet chocolate, broken into small pieces
1 tablespoon clear honey
6 tablespoons butter

Melt the chocolate, honey and butter in a double boiler or bowl set over a pot of boiling water. When melted, stir with metal spoon until smooth. Pour frosting over bars. (If I remember correctly, you might get away with half a frosting recipe … that is if you don’t want to sample it a few … dozen … times!)

Thanks to my Mom, Eleanor Coomber, for the pumpkin bar and cream cheese frosting recipes!

The chocolate frosting recipe is from Nadine Abensur’s New Vegetarian Cookbook.

Photo by Aaron Burden on Unsplash